Parmesan Crusted Tilapia and Coconut Rice {Recipe}


3 comments
I love tilapia!  Let me repeat it.  I love tilapia.  I've never bought a whole tilapia, but when the grocery store has fresh frozen tilapia on sale either in the seafood section or in the frozen section I get them and put them in the freezer.  What I particularly like about the ones in the frozen section is that each piece of tilapia is in a vacuum-sealed pouch so I can thaw out how many I want.

For this meal, I served the tilapia with a side of coconut rice (yumm) and leftover curry bodi.


{Parmesan Crusted Tilapia} (original recipe link)
Ingredients:
tilapia filets
1/4 cup Parmesan cheese
2 T butter, softened
1 1/2 T of mayonnaise
1 T lemon juice
1/8 tsp dried basil
1/8 tsp celery seeds
salt and pepper

Directions:
  1. Season both sides of tilapia with salt and pepper.
  2. Place tilapia in an aluminum foil lined pan and broil for 3 minutes on each side.
  3. Meanwhile, in a small bowl, combine the rest of the ingredients.
  4. After the fish has been broiled on the second side, spread mixture over one side of the fish.
  5. Continue broiling until the cheese mixture browns and fish flakes easily with a fork.
* Tilapia is easy to fall apart, so I place my spatula under the largest side of the fish before flipping it over.  it's tricky!
* While the tilapia is broiling, I place my bowl on the stove so that the heat from the oven will further soften the mixture, making it even easier to spread quickly.
* Although I use my broiler (my broiler is at the top of my oven), I do not place the pan on the top oven rack.  I continue using it on the rack where I bake everything else.

{Coconut Rice}
Ingredients:
1 cup jasmine rice
1 can unsweetened coconut milk
3/4 cup water
salt to taste

Directions:
  1. Over medium heat, add water into a medium-sized sauce pot and stir in rice.
  2. Add a pinch of salt if desired.
  3. Stir in a can of coconut milk.
  4. Bring mixture to a low boil, reduce heat to low, and cover pot with a lid.
  5. Cook rice for approximately 20 minutes or until liquid is absorbed and rice is done.
  6. Fluff with a fork.
* When I serve more rice, I just adjust the water, but I still only use one can of coconut milk.
* For a little variation, you can add fresh thyme or sauteed shallots or green onions.
* Coconut milk has a tendency to stick, so you have to get your liquid measurements just right.  Or, just don't serve the rice on the bottom of the pot.  :-)




I may be linked up to the following parties:
Sunday:
Monday:

Tuesday:
 Wednesday:
 Thursday:
 Friday:
 Saturday:

3 comments:

  1. Yum, that looks really good, and I am so hungry! We try to eat fish pretty often. I don't cook tilapia too much, but I should as I believe it is usually cheaper than trout (my favorite).

    ReplyDelete
  2. This was amazing! Plus it is so simple. It is one of the meals people are likely to think you spent a couple hours slaving over when it took about a half hour. I will definitely be making this next time I have guests over!

    Thanks!

    ReplyDelete
    Replies
    1. So glad you stopped by my blog. I hope you enjoy making this dish. It's super quick and delicious. :-)

      Delete

Thanks for stopping by my blog. Bloggy comments make me smile and responding via email makes me smile even more. Due to spam concerns, posting anonymously has been removed as an option.

If you would like for me to respond to your comment(s), you must not have a no-reply blogger status. To fix that, simply add an email address in your profile and voila, I'll be able to write you back. :-)